Carmel, pecans and fudge -Oh MY!! To really make this insane, go ahead and toast those pecans just a smidge. It will bring out their intense flavor and will really make this fudge extra special. I also finished mine off with some sea salt because, well caramel and salt-you know! Hope you love this one as much as we did!!

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Turtle Fudge

Ingredients

2 cups semi-sweet chocolate chips

1 cup milk chocolate chips

14 oz can of sweetened condensed milk, *divided so read below!!

3.5 oz marshmallow cream

8 oz Kraft caramels bits

1½ cups chopped pecans (raw or toast for a few mins in a dry skillet until fragrant)

Instructions

Line an 8×8 pan with nonstick foil.

In a microwave safe bowl, melt the 2 types of chips with only 1 cup of the sweetened condensed milk until smooth.

Stir in the marshmallow cream.

Stir in half the pecans.

Pour half this mixture into the pan.

Pop into the freezer.

Melt the rest of the condensed milk with the caramels in the microwave until smooth.

Pour this over the fudge, reserving a little bit for the top later.

Return the fudge to the freezer.

Heat up the rest of the fudge in the microwave just until spreadable and spread over the caramel layer.

Pour on the rest of the caramel. (reheat if thick)

Top with the rest of the pecans!

Add sea salt ad chill a few hours.

Cut into small squares.

Re-melt the reserved caramel and drizzle it over the top of your fudge. Sprinkle with flaky sea salt if desired.

Refrigerate for at least 2-3 hours before cutting, slice into even squares and devour immediately.

These days, my lunches are extremely quick and easy! Leila is 11 months old now, and incredibly active. She has so much energy and is constantly exploring. It is amazing to watch her learn and discover the world around her everyday. I have to admit, it is really tempting to order in or pick up a frozen pizza at the grocery store, but I sat down one day during her nap and came up with a list of really quick, easy and healthy lunch ideas. Here is one of my favorites so far: a Swiss chard bowl made with Swiss chard, polenta, avocado and egg. Leila ate some too and we both loved it. By the way, she is eating up a storm these days! I can barely keep up with her appetite

This flavorful chicken falls right off the bone, thanks to a long roast in a slow cooker. Weeknight dinner doesn’t get easier! This recipe is from the new cookbook, Good + Simple.

If you follow along on instagram or snapchat, you might have noticed that I just finished up a month of Whole 30. Eliminating grains and legumes really threw me for a loop in terms of meal planning, so I spent a lot of time scouring through cookbooks and magazines looking for inspiration.

About halfway though my 30 days, I received a review copy of Good + Simple by British blogging duo Hemsley + Hemsley and was excited to see how many of the creative recipes were Whole 30 compliant – and every single one of them looked fantastic.

The book focuses on eliminating gluten, grains, and refined sugars while maximizing nutrition and is filled with fresh recipes that I found to be really inspiring. It’s packed with gorgeous photos and tons of information about nutrition and food prep. A few recipes that caught my eye include butternut and almond butter porridge, spicy coconut kale chips, slow cooker smokey apple pulled pork, and green goddess noodle salad. There are also some clever desserts, like tahini date fridge fudge (which is delicious and reminds me of a less-sweet version of halva), cannellini vanilla sponge cake with chocolate avo frosting, and lavender an carob “hot chocolate.”

One of the first recipes from the book that I tried was this Slow-Cooked Chicken Pot Roast with Sweet Paprika and Cayenne. Thanks to tons of root vegetables, it’s a simple slow cooker meal that was easy to prep the night before and let cook all day while I was at work. i was a little skeptical of the amount of spices the recipe called for (a teaspoon and a half of cayenne?!), but it totally worked. The result was spicy, but the flavor of the lemon also came through really strongly and the cooking liquid made a delicious sauce.

The book suggested a few side dishes to accompany the meal, but I didn’t think it needed any extras. If you want more, a simple green salad would be nice alongside the chicken.

Place the chopped vegetables in a slow cooker with the garlic, water and herbs.

Stuff the chicken with the lemon halves, garlic and onion and place on top of the chopped vegetables.

Rub the top of the chicken with the salt, spices and thyme. Put the lid on the slow cooker and set to low for 8 hours. Alternatively, place in an ovenproof casserole with a tight-fitting lid and cook in the oven (preheated to 325ºF) for 4 hours.

Reprinted with permission from Good + Simple, by Jasmine Hemsley and Melissa Hemsley.

3.4.3177

I received a free review copy of Good + Simple, but all opinions are my own. This post contains affiliate links.